Rice flour is the fine, soft, chalk-white powder milled from raw rice grains (Oryza sativa), and one of the most important gluten-free staples on earth. Mild, faintly sweet and almost flavourless, it sets the chew in rice noodles, the springy bite of mochi and other Asian rice cakes, the crisp lace of batters and tempura, and the smooth body of puddings and gluten-free baking blends.